Pork Belly Funk with Thai inspired salad

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Flavor Atlas. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.




  • Pork Belly 4×5 square skin on 
  • Black garlic ¼ c
  • Shrimp chile paste ¼ c 
  • Anchovies 3-4 
  • Fish sauce 2 tsbp 


  1. Make a paste with ingredients in a mortar and pestle. Slather pork belly and roast in the oven at 350f until tender or up to 3 hours.



  • Mint ¼ c picked
  • Baby gem lettuce 1 picked
  • Carrot 1 shaved
  • Radish 2 shaved
  • Cucumber Persian 1 shaved
  • Lime juice 1 lime
  • Fish sauce 1 tbsp
  • Rendered fat from pork belly


  1. Whisk wet ingredients in a bowl and then toss the rest in to coat.

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